Whats Your Chocolate IQ Chocolate IQ continued Chocolate IQ Continued Chocolate IQ continued Chocolate IQ continued Chocolate IQ Answers 1 point for each correct response How did you do ID: 910638
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Slide1
Chocolate
ProStart Chapter 8
Slide2What’s Your Chocolate IQ?
Slide3Chocolate IQ continued
Slide4Chocolate IQ Continued
Slide5Chocolate IQ continued
Slide6Chocolate IQ continued
Slide7Chocolate IQ Answers-
1 point for each correct response
Slide8How did you do?
Slide9Chocolate History
Mayans believed it was a divine food from the gods.
French thought it to be a dangerous drug
Love, romance
Slide10Chocolate preparation
Comes from cocoa beans from
cacao trees.
Roast cocoa beans – dry fermentation
Slide11Continued
Loosen outer shell and crack bean
shown: shells, used in gardens
Beans are broken into small pieces
called nibs
Slide12Continued
Crushed into paste – completely
unsweetened, called chocolate
liquour
Pressed to separate the liquid from
the solid. Liquid is cocoa butter.
This can be combined with chocolate
liquour
to make eating chocolate.
Slide13Types of Chocolate
Type
Description
Form
Chocolate, bitter sweet
Solid chocolate 35-50% chocolate liquor, 15% cocoa butter and 35-50% sugar
Blocks,
bars, chunks & chips
Chocolate liquor
Chocolate
flavored portion of the chocolate
Blocks or bars
Chocolate semi-sweet
Solid chocolate about 45% chocolate liquor, 15% cocoa butter and 40% sugar
Blocks, bars, chunks & chips
Chocolate, unsweetened
90% chocolate
liquor, 5% cocoa butter, maybe 5% sugar
Blocks or bars
Cocoa
Only 10-25% of cocoa butter remains
Powdered
Cocoa butter
Vegetable fat portion of chocolate, added for chocolate
Wrapped in plastic at room temperature
Slide14Tasting Chocolate
Cleanse your palate
Chocolate needs to be room temperature
Allow the chocolate to dissolve in your mouth – don’t bite or chew
Describe what you taste at the beginning, during and after
Slide15Storage
Cool, dry place.
Wrap carefully
Refrigeration causes moisture to condense. May need to refrigerate in hot humid weather.
Bloom – cocoa butter has melted and recrystallized on the surface. No change in flavor, but looks funny.
Should keep several months.
Slide16Tempering Chocolate
Why?
So it will harden evenly and have a good shine
Can be purchased already tempered
How?
Finely chop 1 pound of chocolate.
Combine ¾ of the chocolate and 2 tsp. shortening in a heat proof bowl set over a pan of simmering water. Don’t let the water near the chocolate.
Melt the chocolate to 105 degrees, stirring. Place the bowl in a larger bowl of cold water, stir in the remaining chocolate until melted. The temperature should drop to 87 degrees. Place back over simmering water. Heat back to 92 over hot water. Re-heat to 92 if it gets too thick.
Slide17Chocolate uses
Sauces or icing (
Ganache
)
Dipping
Piping - garnish